Prep Time 30 minutes Cook Time 40 minutes
by Diane Forley Otsuka
What you'll need
- 2 cups all-purpose flour
- 1 cup cooked corn kernels (cut from the cob or thawed frozen)
- 3/4 cup coarse yellow cornmeal
- 1/2 cup plus 2 tablespoons parmesan cheese
- 1/2 cup milk (plus 2 tablespoons if batter is dry)
- 1/2 cup sugar
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 tablespoons honey
- 1/2 tablespoon kosher salt
- 1 teaspoon baking powder
Notes:
- Yields 1 9x13 bread
How to make it
Heat oven to 350° F, and grease a 9- by 13-inch baking pan. Combine flour, baking powder, cornmeal, and salt in one bowl. Mix together milk and eggs in another bowl.
Cream butter in a third bowl with an electric mixer on low speed. Add sugar and mix on low speed until just combined. Add 1/3 of flour mixture and mix on low speed until just combined. Add 1/3 of milk mixture and mix on low speed until just combined. Continue adding thirds of flour and milk mixtures alternately until both are used up. With a wooden spoon, stir in syrup, honey, 1/2 cup cheese, and corn kernels (if batter seems dry, stir in additional 2 tablespoons milk).
Spoon batter into pan and sprinkle with remaining 2 tablespoons cheese. Bake until corn bread is golden, about 40 minutes. Cool slightly before cutting into squares.
Food , Recipes
